Recipe: Delicious Low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for Jamo

Low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for Jamo.

You can cook Low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for Jamo using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for Jamo

1. Prepare 300 g of cauliflower (I buy ready made by waitrose as it's pre-cooked and strained).
2. It's 1/2 cup of plain white flour.
3. You need 1 tbsp of corn flour.
4. It's 2 cups of spinach.
5. It's 3/4 cup of 2% fat greek yoghurt.
6. It's 1 clove of garlic.
7. You need 1/2 of lemon juice.
8. You need bunch of mint (or dill).
9. Prepare 300 g of mushrooms.
10. You need 1 cube of vegetable stock dissolved in 500ml boiled water.

Low carb cauliflower gnocchi with low fat spinach-mint-yoghurt sauce & mushrooms for Jamo instructions

1. For the sauce: Sauté mushrooms in olive oil, salt an pepper. Blend the spinach, garlic, yoghurt, dill/mint & lemon juice. Stir in mushrooms (or keep separate).
2. For the gnocchi: blend the cauliflower until it's puréed. Mix the flour, corn flour and pinch of salt together. Fold in the cauliflower and add oil until all well mixed (dough will be sticky). Use teaspoons (or roll out dough & cut) to shape gnocchi and cook in the vegetable stock until golden..
3. Plate up and serve! We enjoyed ours with a side of tomato-strawberry and feta salad..